December 2009
Candy Cane Fudge |
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1 package vanilla milk chips
1 can vanilla Creamy Supreme Icing
1/2 teaspoon peppermint extract
4 drops of red food coloring
2 Tablespoons of peppermint candy canes (chopped)
Put vanilla chips in pan on the stove at medium heat. Continue stirring until the chips have melted. Add icing to pan and continue stirring. Take off heat and add peppermint extract until dissolved. Pour mixture into shallow pan. Take food coloring and add one drop in each corner of pan. Take butter knife and begin stirring until the food coloring has been swirled into the fudge. Add chopped peppermint pieces to top of fudge. Cover the pan with plastic wrap and place in fridge until the fudge is firm. Cut into small pieces. |
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November 2009
Turkey Supreme |
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1/4 cup butter
1/4 cup flour
1 cup hoy chicken broth
1/2 teaspoon salt
Dash of pepper
1 cup half and half
Sliced turkey breast
Cooked rice or noodles
Melt butter in saucepan over low heat; add flour, stirring until smooth. Pour hot chicken broth into the flour mixture and stir until smooth. Add salt and pepper. Heat half and half in a separate saucepan or in microwave, then add to the thickened sauce. Cook over low heat for ten minutes, stirring constantly. Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted almonds if desired.
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October 2009
Easy Corn & Potato Chowder |
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1 1/2 cups frozen hash browns (not shredded)
1 1/2 cups frozen sweet corn
1 (4oz) can green chilies, drained
1 can (14 oz) chicken broth
1 tablespoon chili powder
1/4
teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 cup flour
3 cups milk (divided)
8 oz shredded Cheddar cheese
In a medium saucepan, combine the frozen potatoes, frozen corn, chilies, chicken broth, spices and salt. Cover and bring to a boil over medium heat. While vegetable mixture is heating, combine flour and 1 cup of the milk in a shaker jar. Shake vigorously until no lumps remain in the flour. When the vegetable mixture comes to a boil, stir in the flour mixture and the rest of the milk. Bring to a boil, stirring frequently. Reduce heat to medium-low. Simmer, stirring frequently until mixture is slightly thickened and the potatoes are tender. Remove from heat. Add the cheese; stir until melted. Serve hot. |
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September 2009
Iced Apple Tea - Provided by the US Apple Association |
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3 cups apple juice or cider
3 cups boiling water
6 tea bags
1/3 cup honey
1 teaspoon allspice
Apple slices, cut in circles to garnish
Add tea bags to boiling water and let stand fifteen minutes. Remove bags and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice. |
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August 2009
Tomato Salad |
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3 tablespoons extra virgin olive oil
1 1/2 tablespoons Balsamic vinegar
1/2 teaspoon dried tarragon (or 2 teaspoons fresh, chopped)
1/2 teaspoon dried basil (or 2 teaspoons fresh, chopped)
Salt and pepper to taste
1 teaspoon minced garlic
1 1/4 pound tomatoes, cut into small to medium wedges
In a medium bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season with salt and pepper. Add the tomatoes to the dressing and toss gently. Let sit for an hour or so to let the flavors blend.
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July 2009
German Cucumber Salad - Provided by Jackson Brandon |
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2 medium cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes, sliced
2 tablespoons snipped fresh parsley
1/4 cup sour cream
1/4 teaspoon prepared mustard
2 Tablespoons minced fresh dill
1 Tablespoon vinegar
1 Tablespoon milk
1/8 teaspoon pepper
In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine the rest of the ingredients to make a dressing, pour over cucumber mixture and toss. Cover and chill for at least 1 hour. Yields 4-6 servings. |
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June 2009
Grilled Pineapple Pork Chops |
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Pork chops, 1 inch thick
1 can (20 ounces) pineapple slices
1/2 cup soy sauce
1/3 cup vegetable oil
1/4 cup onion, minced
2 cloves garlic, minced
1 tablespoon brown sugar
Drain pineapple and pour 1/4 cup of the juice into a bowl. Combine juice with soy sauce, vegetable oil, onion, garlic, and brown sugar. Place pork chops in a large sealable bag. Pour marinade mixture over chops, seal and refrigerate for at least 2 hours. Remove pork chops from marinade and place on hot grill. Cook for about 20 minutes or until done. Turn half way through cooking time and baste with remaining marinade. Top with pineapple slices during the last few minutes of grilling. |
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May 2009
Sparkling Party Lemonade |
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1 1/2 cups water
1 cup sugar
3/4 cup fresh lemon juice
1/3 cup orange juice
1/4 cup fresh lime juice
4 cups club soda
Lemon slices for garnish
In a medium saucepan over high heat, bring the water and sugar to a boil. Boil for one to 2 minutes, until sugar dissolves. Cool cover and refrigerate while preparing juices. Fill a pitcher with ice and add the lemon juice, orange juice, lime juice and sugar syrup to combine. Add the club soda and stir thoroughly. Garnish with lemon slices and serve.
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April 2009
Ham Casserole |
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2 lbs. Southern style frozen hash brown potatoes, thawed
1 can cream of chicken soup
1/2 c. melted butter
16 oz. sour cream
2 c. cubed ham
1/2 tsp. pepper
1/3 c. chopped onion
1 1/2 c. shredded Cheddar cheese
Combine everything but cheese and mix well. Place in casserole dish. Bake at 350 degrees for 40 minutes. Top with cheese and bake for another 20 minutes. |
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| WAYS TO USE LEFTOVER CHOCOLATE EASTER BUNNIES |
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Melt bunny in a saucepan or in the microwave. Add 1 to 2 tablespoons cream. Stir until smooth. Pour over ice cream.
Melt bunny in crockpot, continually stirring. Add 1/2 to 1 cup peanut butter. Stir until blended. Use as a warm dip for graham crackers or marshmallows. |
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March 2009
Apple and Brown Sugar Corned Beef |
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1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, peeled and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks
Trim any fat from meat. Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix.
Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly and serve with the vegetables and some of the liquid. |
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February 2009
Green Bean Mushroom Medley |
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1/2 pound fresh green beans, cut into 1-inch pieces
2 carrots, sliced
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt (may omit)
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
Directions: Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain. Melt butter in a large skillet over medium heat. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat. |
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January 2009
Tamale Soup |
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1 pound lean ground beef
1 medium onion, chopped
1 medium green bell pepper
Chopped:
1 (16-ounce) can diced tomatoes in juice, not drained
2 (15-ounce) cans pinto beans, not drained
1 (16-ounce) can yellow cream-style corn
2 cups water
2 teaspoons beef base
2 (16-ounce) cans tamales, unwrapped and cut into 1-inch pieces
Brown the ground beef with the onions and bell pepper; drain. Add remaining ingredients, except the tamales, and simmer covered for 10 minutes. Gently stir in the cut-up tamales and serve. |
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